FIELD: food industry.
SUBSTANCE: method envisages mincing of solid recipe components including fresh bulb onions, rabbit meat, fresh potatoes, white cabbages, parsley greens and culinary salt, the components chopping with simultaneous introduction of liquid recipe components in the form of melange, maize oil, CO2-extract of allspice and drinking water, the ready products moulding, mealing in bread crumbs and preservation with freezing to produce the target product. Rabbit meat is preliminarily treated with acids mixture at a temperature of 18-20°C during 25 minutes at a ratio of 1 l of the mixture per 1.5 kg of the meat raw material; the acids mixture includes malic acid and milk whey at a ratio of 1:1. The components are selected at the specified quantity ratio.
EFFECT: production of meat-and-vegetal rabbit meat cutlets balanced in terms of basic nutritive substances and having improved organoleptic indices.
2 cl, 2 dwg, 1 tbl, 3 ex
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